Class: Name: ( ) Date:

5 Food and humans

5.1 Modes of nutrition (Book 1A, p. 5-3)

Plants can make their own food by photosynthesis. This mode of nutrition is called
(1) _______________ _______________ () and plants are (2) _______________
().

Humans and many other organisms have to take in organic matter from their surroundings.
This mode of nutrition is called (3) _______________ _______________ ().
Organisms that carry out this mode of nutrition are called (4) _______________ ().

5.2 The food requirements of humans (Book 1A, p. 5-4)

A Why do we need food? (Book 1A, p. 5-4)

Food provides us with (1) _______________ for supporting daily activities and keeping us
warm. It provides us with raw materials for (2) _______________ and repair of body tissues.
It also provides us with substances that are important for maintaining (3) _______________.

B Food substances (Book 1A, p. 5-4)

Food contains seven types of food substances (). They are (4) _____________ (),
(5) _______________ (), (6) _______________ (), (7) _______________ (),
(8) _______________ (), (9) _______________ _______________ () and water.

1 Carbohydrates
Carbohydrates are organic substances. They are made up of (10) _______________ (C),
(11) _______________ (H) and (12) _______________ (O) atoms. The H : O ratio is 2 : 1.

Structure of a glucose molecule

(C6H12O6), a carbohydrate

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 Classification of carbohydrates:
Type of carbohydrate and its feature Example Food source

Monosaccharides () (15) _______________ Fruits and

The simplest form of carbohydrates () and fructose () honey
Taste sweet and are (13) ______________
Galactose () Milk and dairy
(soluble / insoluble) in water
products
Are (14) _______________ sugars

(16) _______________ () (21) _______________ Germinating

Formed by (17) _______________ () of (): formed by barley
two monosaccharide molecules condensation of two glucose
Can be broken down into monosaccharides molecules
by (18) _____________ () Sucrose (): formed by Sugar cane and
Taste sweet and are (19) ______________ condensation of sugar beet
(soluble / insoluble) in water (22) ______________ and
Are reducing sugars except (23) ______________
(20) _______________
Lactose (): formed by Milk and dairy
condensation of products
(24) ______________ and
(25) ______________

(26) _______________ () Starch Potatoes and

Long chains of (27) _______________ cereal products

joined by condensation (29) _______________

Do not taste sweet and are (): the storage form of ---
(28) _______________ (soluble / insoluble) carbohydrates in animals
in water
Cellulose () Plant products

Functions of carbohydrates:
- As the main (30) _______________ source.
- (31) _______________ is directly broken down in respiration to release energy.
- (32) _______________ is the storage form of carbohydrates in plants.
- Glycogen is stored in the liver or muscles as energy (33) ________________.
- (34) ________________ is a source of dietary fibre.

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2 Lipids
Lipids are organic substances made up of carbon, hydrogen and oxygen atoms, but the H : O
ratio is much (35) _______________ than 2 : 1.
Lipids are insoluble in water but soluble in (36) _______________ solvents.
(37) _______________ () are the commonest type of lipids. They are formed from the
condensation of three (38) _______________ _______________ () molecules and one
(39) _______________ () molecule.

condensation

hydrolysis

3 fatty acid molecules 1 glycerol 1 triglyceride 3 water

(can be the same or molecule molecule molecules
different)

The formation and breakdown of a triglyceride molecule

Triglycerides can be classified into:

- (40) ____________ (), which are solids at room
temperature and come mainly from animals
- (41) ____________ (), which are liquids at room
temperature and come mainly from plants.

Foods rich in fats and oils

Functions of lipids:
- Stored in (42) _______________ tissues () under the skin as (43) _______________
_______________ () or around internal organs, which act as:
energy reserves
an (44) _______________ to reduce heat loss
a shock (45) _______________ to protect the internal organs.
- Involved in transporting and storing (46) _______________-soluble vitamins.
- Involved in making cell membranes and some (47) _______________ () .

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3 Proteins
Proteins are organic substances made up of carbon, hydrogen, oxygen and (48) ___________
atoms. Some proteins also contain sulphur.
(49) _______________ _______________ () are the basic building blocks of proteins.

(50) _____________ (51) _______________

group () group ()

Basic structure of an amino acid

A (52) _______________ () is formed from condensation of two amino acids. It can be

broken down into amino acids by (53) _______________.
Combination of a dipeptide with other amino acids forms a (54) _______________ ().
A protein may consist of one or more polypeptides.
Our body needs 20 types of amino acids to build up
various proteins. The amino acids can be classified
into:
- (55) _______________-_______________
amino acids (): can be produced by
our body
- (56) _______________ amino acids ():
have to be obtained from the diet. Foods rich in proteins

Functions of proteins:
- For growth and (57) _______________ of body tissues.
- Form enzymes and (58) _______________ (); some hormones are protein in nature.
- Amino acids are broken down to release (59) _______________ if the carbohydrates
and lipids stored in the body are used up.
A deficiency of protein may lead to (60) _______________ ().

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4 Minerals
Minerals are (61) _______________ (organic / inorganic) food substances. They are needed
in (62) _______________ (small / large) amounts compared with carbohydrates, fats and
proteins.
Minerals have no (63) _______________ value, but are important in (64) _______________
many metabolic reactions and building body tissues.

Mineral and its function Food source Deficiency disease

Calcium () Canned sardines, (67) _______________

For the formation of bones and milk and dairy () in children
(65) _______________ products, some
Important in blood clotting (), green vegetables
(66) _______________ contraction and and tofu
sending messages in the nervous system

Iron () Beef, liver, beans (69) _______________

For the formation of (68) _______________ and spinach ()

in red blood cells

5 Vitamins
Vitamins are (70) _______________ (organic / inorganic) food substances. They are needed in
small amounts.
Vitamins have no energy value, but they help regulate many metabolic reactions.

Vitamin and its function Food source Deficiency disease

Vitamin A (lipid-soluble) Fish liver oils, liver, (73) _______________

Helps form a (71)
_______________ in the retina
()
Keeps the skin, the cornea ()
and the lining of the alimentary
dairy products, eggs, _______________ ()
vegetables and fruits Drying up of the cornea
containing and skin
(72) _______________ Easy (74) ______________
() of the lining of the lungs
cont.

canal and breathing system healthy and trachea

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 Vitamin and its function Food source Deficiency disease

Vitamin C (water-soluble) Fresh vegetables and (77) ______________ ()

Helps the growth and repair of fruits
(75) _______________ tissues
()

Promotes the absorption of

(76) _______________
Helps the immune system ()
work properly

Vitamin D (lipid-soluble) Fatty fish, fish liver Rickets in children

Promotes the absorption of oil, liver and egg
(78) _______________ and yolks
phosphate ions

6 Dietary fibre
Dietary fibre is an (79) _______________ (organic / inorganic) food substance. It consists of
mainly (80) _______________ from plant cell walls.
Dietary fibre does not provide energy.
An adequate intake of dietary fibre is important to health because:
- it adds bulk to food to stimulate (81) _______________ ()
- it holds a lot of water to allow (82) _______________ to remain soft.
A deficiency of dietary fibre may lead to (83) _______________ () and even
(84) _______________ cancer ().

7 Water
Functions of water in the body:
- As a solvent.
- As a (85) _______________ for chemical reactions.
- As a transport medium.
- As a (86) _______________ agent to help regulate body temperature.
- As a reactant.

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5.3 Food tests (Book 1A, p. 5-19)

Food substance Food test Positive result

Glucose Using glucose test paper Depends on the colour chart on the packing of
the test paper

Reducing sugar (1) _______________ test A (2) _______________-_______________

() precipitate is formed.

Starch (3) _______________ test Iodine solution changes from brown to

(4) _______________-_______________.

Lipid Grease spot test A (5) _______________ spot is left, which

disappears after immersing it in an
(6) _______________ solvent.

Protein Using protein test paper Depends on the colour chart on the packing of
the test paper

Vitamin C Using DCPIP solution (7) _______________ of the DCPIP solution.

Go to
Practical 5.1 Detection of food substances by food tests
(Book 1A, p. 5-19; Practical Workbook for SBA 1A, p. 5-1)
Practical 5.2 Investigation of the food substances in common foodstuffs
(Book 1A, p. 5-21; Practical Workbook for SBA 1A, p. 5-8)

Practical 5.3 Design an investigation to compare the amount of vitamin C in different fruits and
vegetables
(Book 1A, p. 5-22; Practical Workbook for SBA 1A, p. 5-12)

Practical 5.4 Design an investigation to study the effect of boiling on the amount of vitamin C in
vegetables
(Book 1A, p. 5-23; Practical Workbook for SBA 1A, p. 5-18)

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5.4 Balanced diet (Book 1A, p. 5-25)

A The food pyramid (Book 1A, p. 5-25)

A (1) _______________ _______________ () consists of all the food substances in

the right (2) _______________ and (3) _______________.
We can make use of the (4) _______________ _______________ () as a guideline to
plan a balanced diet. In the food pyramid, foods are classified into six food groups:

fat, oil, salt and sugar

dairy products meat, eggs and beans

vegetables fruits

cereals and grains

We should also take in 68 glasses of fluid every day.

Food pyramid

Food group Relative amount to be eaten

I Cereals and grains a Eat less

II Dairy products b Eat moderately

III Fat, oil, salt and sugar c Eat more

IV Fruits d Eat the most

V Meat, eggs and beans

VI Vegetables

I: (5) _________ II: (6) ________ III: (7) ________

IV: (8) _________ V: (9) ________ VI: (10) ________

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 B Factors affecting our dietary requirements (Book 1A, p. 5-26)

Factor Effect on dietary requirement

Children and teenagers need a large amount of (11) _______________,

calcium and iron for building body tissues.

Age Children require the greatest amount of (12) _______________ per unit
body mass because they have the highest growth rate and the highest metabolic
rate. Children also have the highest rate of (13) _______________ loss as their
surface area to volume ratio is the highest among all age groups.

After puberty, males generally need (14) _______________ (more / less)

energy than females. This is because males usually have a higher metabolic
rate due to their (15) _______________ (larger / smaller) body size. Moreover,
males have (16) _______________ (more / less) fat under the skin. They lose
Sex heat more rapidly through the body surface.
Males need more (17) _______________ than females for the growth and
repair of muscles.
Females need more (18) _______________ than males to replace the loss
during (19) _______________ ().

Level of People who are more physically active need more energy for muscular
activity activities.

Pregnant women need more energy and proteins for the growth of the
(20) _______________ (). They also need more (21) _______________ for
Body
the formation of foetal red blood cells.
status
Breast-feeding mothers need an extra supply of various types of nutrients for
(22) _______________ production.

C What health problems may arise if we eat too little or too much?
(Book 1A, p. 5-28)

(23) _______________ _______________ () is a disease of under-eating. Patients

with this disease refuse to eat because they are afraid of gaining weight. They may become
seriously weak.
If we take in more energy than we need, we may become (24) _______________ (). The
condition of being seriously overweight is called (25) _______________ ().

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Answers
Ch 5 Food and humans

5.1
1 autotrophic nutrition 2 autotrophs 3 heterotrophic nutrition
4 heterotrophs

5.2
1 energy 2 growth 3 health 4 carbohydrates 5 lipids
6 proteins 7 minerals 8 vitamins 9 dietary fibre 10 carbon
11 hydrogen 12 oxygen 13 soluble 14 reducing 15 Glucose
16 Disaccharides 17 condensation 18 hydrolysis 19 soluble 20 sucrose
21 Maltose 22 glucose / fructose 23 fructose / glucose 24 glucose / galactose 25 galactose / glucose
26 Polysaccharides 27 monosaccharides 28 insoluble 29 Glycogen 30 energy
31 Glucose 32 Starch 33 reserve 34 Cellulose 35 greater
36 organic 37 Triglycerides 38 fatty acid 39 glycerol 40 fats
41 oils 42 adipose 43 subcutaneous fat 44 insulator 45 absorber
46 lipid 47 hormones 48 nitrogen 49 Amino acids 50 amino
51 carboxyl 52 dipeptide 53 hydrolysis 54 polypeptide 55 non-essential
56 essential 57 repair 58 antibodies 59 energy 60 kwashiorkor
61 inorganic 62 small 63 energy 64 regulating 65 teeth
66 muscle 67 Rickets 68 haemoglobin 69 Anaemia 70 organic
71 pigment 72 carotene 73 Night blindness 74 infection 75 connective
76 iron 77 Scurvy 78 calcium 79 organic 80 cellulose
81 peristalsis 82 faeces 83 constipation 84 colorectal 85 medium
86 cooling

5.3
1 Benedicts 2 brick-red 3 Iodine 4 blue-black 5 translucent
6 organic 7 Decolourization

5.4
1 balanced diet 2 amounts / proportions 3 proportions / amounts
4 food pyramid 5 d 6 b 7 a 8 c
9 b 10 c 11 proteins 12 energy 13 heat
14 more 15 larger 16 less 17 proteins 18 iron
19 menstruation 20 foetus 21 iron 22 milk
23 Anorexia nervosa 24 overweight 25 obesity

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